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GRANNY'S KILLER TAILGATE RECIPES


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GRANNY’s TAILGATE GRUB RECIPE
Granny’s Grilled Brats

8 Bratwurst Sausages
 2 Bottles Dark Beer

Pierce each bratwurst several times with a fork. Grill sausages directly over a low fire until shriveled and wrinkly. When the brats go on the grill, pour the beer into a shallow metal baking dish or disposable aluminum drip tray and heat to just below boil. Put the grilled sausages into the beer and continue heating until they have absorbed the beer and plumped back up. Suggestion: Serve on sesame seed rolls with mustard. grilled onions, sauerkraut and shredded sharp cheddar cheese. Onions and sauerkraut can be wrapped in foil to reheat on the grill. Serves 4 to 8.


GRANNY’s TAILGATE GRUB RECIPE
Bacon-Wrapped Tequila Lime Shrimp

1 Pound Shrimp, Shelled and Deveined
12 Slices Bacon, Halved
1/2 Cup Oil
1/4 Cup Tequila
2/3 Cup Lime Juice
1 Teaspoon Garlic, Chopped
1 Teaspoon Kosher Salt
1/2 Teaspoon Cracked Black Pepper
4 Tablespoons Cilantro, Chopped Fine
1 Teaspoon Jalopeno Sauce
1 Cup White Onions, Chopped

Place all ingredients ( except bacon and shrimp ) in a glass bowl and mix well. Add shrimp to mixture and marinate in the refrigerator 30 to 45 minutes. Remove shrimp from marinade and reserve marinade. Wrap each shrimp in one half slice bacon and thread on a skewer. Place on a hot grill and grill over medium heat for 8 to 10 minutes. Baste with reserved marinade during grilling. Serves 4 Refs.


GRANNY’s TAILGATE GRUB RECIPE
Mexican Corn on the Cob

8 Slices of Bacon
 8 Ears of Corn on the Cob
 1/4 Cup Chili Powder

Wrap a bacon slice around each ear of corn. Place on a sheet of heavy-duty aluminum foil. Sprinkle with chili powder and wrap in foil. Cook, covered with grill lid, over medium hot coals ( 350-400 F ) 15 to 20 Minutes, turning once. Serves 8.


GRANNY’s TAILGATE GRUB RECIPE
Twice-Dunked Teriyaki Hot Wings

5 Pounds Chicken Wings, rinsed and patted dry
Hot’ n’ Tangy Marinade
2 Cups Cider Vinegar
4 Tablespoons Crushed Red Pepper Flakes
1 Tablespoon Salt
2 teaspoons Black Pepper
1 Teaspoon Cayenne Pepper
1/2 Teaspoon Sugar
2 12 ounce bottles Teriyaki Sauce

Combine all six ingredients for marinade and mix well. Put chicken wings into large resealable freezer bag and pour in marinade. Refrigerate up to 3 days ( longer marinating time equals hotter wings ). Grill directly over low medium heat 15 minutes or until done. Pour teriyaki sauce into large non-reactive bowl. Remove wings from grill and put in bowl with teriyaki sauce and toss until wings are covered. Serve promptly right from bowl! Serves 6.


GRANNY’s TAILGATE GRUB RECIPE
Cheesy Roasted Puck Potatoes

4 Baking Potatoes
2 Cups Italian Dressing
4 Tablespoons Grated Parmesan Cheese

Bake or microwave baking potatoes at home until three-quarters done. Cut potatoes lengthwise into quarters. Marinate in Italian dressing for 1 hour. Roll quartered potatoes in parmesan cheese and grill over indirect heat for approximately 20 minutes or until golden brown. Serves 4.


GRANNY’s TAILGATE GRUB RECIPE
St. Louis Style Pork Ribs

4 Racks Baby Back Ribs
 Granny’s St. Louis Sauce ( Recipe Follows )
 Granny’s St. Louis Rub ( Recipe Follows )

 Remove membrane from back of ribs. Combine all rub ingredients and rub about two-thirds of mixture well into the ribs. Wrap in plastic and refrigerate overnight. The next day rub remaining mixture well into the ribs. Slow-smoke for about 3 hours until rub is fully caramelized onto outside of ribs. Brush the ribs with sauce and continue to smoke for at least 1 more hour.

 Hockey Granny’s St. Louis Rub
 3/4 Cup Dark Brown Sugar
 1/4 Cup Mild New Mexico Red Chile Powder
 1/4 Cup Mild Paprika
 2 1/2 Tablespoons Kosher Salt
 2 1/2 Tablespoons Fresh-Ground Black Pepper
 1 Tablespoon Granulated Onion
 1/2 Teaspoon Cayenne Pepper
 Mix and Store in covered container. Rub into ribs.

 Hockey Granny’s St. Louis BBQ Sauce
 1 Cup Pepsi Cola
 1 Cup Tomato Sauce
 1/2 Cup Dark Brown Sugar
 1/2 Cup Dark Molasses
 1/2 Cup White Vinegar
 1 6-Ounce Can Tomato Paste
 1/4 Cup Sweet Butter
 1/4 Cup Worcestershire Sauce
 2 Tablespoons Balsamic Vinegar
 2 Tablespoons Maple Syrup
 1 Tablespoon Dry Mustard
 1 Tablespoon Mild New Mexico Chile Powder
 1/2 Tablespoon Kosher Salt
 1/2 Tablespoon Fresh-Ground Black Pepper
 1 Teaspoon Wasabi Powder
 1 Teaspoon Summer Savory
 1 Teaspoon Marjoram
 1 Teaspoon Granulated Powder
 1 Teaspoon Onion Powder
 2 Dashes Tabasco habanero Sauce

Mix all ingredients together and simmer over low heat until thick enough to coat the back of a metal spoon. Serves 4 to 6 hungry hockey fans!


TAILGATING FOOD SAFETY TIPS

Take precautions to prevent germ warfare. Fresh air and good food can add up to a memorable afternoon, provided you take certain precautions to make sure everything stays fresh and safe to eat.

WASH YOUR HANDS - Dirty hands are prime culprits for spreading germs. ALways wash your hands thoroughly with soap and water after going to the bathroom or preparing raw meats. Waterless hand sanitizer is an easy solution.

PUT IT ON-ICE - Harmful organisms can start growing long before tell-tale bad smells send out signals. Poultry and eggs always carry salmonella and must be cooked thoroughly. Keep all raw meat and eggs packed ON-ICE. NEVER use the raw meat ice as cubes in your drinks; keep a separate stash of ice instead.

COOK IT PROPERLY - The best defense is to make sure that things are cooked to a safe internal temperature. Carry a small meat thermometer with you to gauge internal temperatures. Whole chicken breasts should reach 180 F; 160-170 F will do for Pork; Ground Beef should reach 160 degrees F; and beef will need to reach 160-170 F.

BEWARE OF THE SUN - Even cooked food can become contaminated, especially in sunny climes. Set up ice stations in which you nestle smaller bowls of food in larger containers of ice, especially for meats and perishable foods such as eggs, dairy products and potato salad. The safest system is to keep food in a cooler until guests arrive.

WHEN IN DOUBT, THROW IT OUT - A good rule of thumb is to throw out anything that’s been outside for more than an hour in 90 degree weather or more than 2 hours in cooler temperatures. When taking food home, never use ice or wrappings that have held raw meat.

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